Pass the Biscuits Southern Buttermilk Biscuits

Well, butter me up and call me a biscuit. These flaky four-ingredient beauties would make Grandma proud.

The recipe for these easy biscuits has been handed down for many generations. You just can’t beat the fluffy center and butter-brushed tops. —Fran Thompson, Tarboro, NC

Takes: 30 min. Makes: 8 biscuits

¹ ₂ cup cold butter, cubed 2 cups self-rising flour

³ ₄ cup buttermilk

Melted butter 1. In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to ³₄-in. thickness. Cut with a floured 2¹₂-in. biscuit cutter.

2. Place on a greased baking sheet.

Bake at 425° until golden brown,

11-13 minutes. Brush tops with butter. Serve warm.

Per biscuit: 197 cal., 11 g fat (7 g sat. fat), 28 mg chol., 451 mg sod., 22 g carb.,

1 g fiber, 4 g pro.